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Back to Nutrients in Milk Products


In light of recent scientific evidence based on systematic reviews and meta-analyses, it appears that saturated fat, found in milk products, are not associated with an increased risk of cardiovascular disease. On the other hand, there are substantial differences between the trans fats that occur naturally in ruminant fats (like CLA) and those derived from vegetable fats and oils.

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  • Dietary Sources of Saturated Fat May Influence Cardiovascular Disease Risk

    Current dietary recommendations focus on reducing saturated fat intake to lower cardiovascular disease risk. Yet, recent studies suggest that the link between saturated fat intake and cardiovascular disease risk may not be so straightforward. Data now indicate that the food source of...

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  • Saturated Fat and Cardiovascular Diseases: The Role of Milk Products in Reducing Risk

    Current dietary recommendations advocate reducing saturated fatty acid intake to decrease the risk of cardiovascular disease. However, a growing body of evidence suggests that milk products, including cheese, may reduce cardiovascular disease risk despite their saturated fatty acid...

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  • Saturated Fat and Cardiovascular Disease Risk Factors

    Several studies including randomized clinical trials have investigated the role of saturated fat in cardiovascular disease risk factors, particularly blood lipid markers. The evidence suggests that saturated fat may not be detrimental to cardiovascular risk factors. A meta-analysis of...

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  • Types of Saturated Fatty Acids and Cardiovascular Disease

    Recent research suggests that not all saturated fatty acids have the same effect on cardiovascular health. Saturated fatty acids found in dairy fat may even diminish the risk of cardiovascular disease. In a meta-analysis of prospective cohort studies, Chowdhury et al. evaluated the...

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  • Replacement of Saturated Fat with Other Nutrients

    Current nutritional guidelines recommend decreasing saturated fat intake to improve blood lipids and reduce cardiovascular risk. However, the effect on cardiovascular health may vary depending on which nutrient replaces saturated fat in the diet, e.g., omega-3 or omega-6 polyunsaturated...

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  • Natural Trans Fats

    There are substantial differences between the natural trans fats in fats from ruminants (cows, sheep, goats) and the trans fats in industrially produced vegetable fats and oils. The hydrogenation process is radically different, as are the types and amounts of trans fats created....

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  • The Facts on Natural Trans Fats and Cardiovascular Disease

    It is well established that industrial trans fats increase the risk of cardiovascular disease. The effects of natural trans fats, particularly ruminant fats, are less clear. Current evidence suggests that ruminant trans fats are not associated with an increased risk of cardiovascular disease. In fact, emerging evidence suggests a beneficial effect of specific ruminant trans fatty acids on cardiovascular health.

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  • Trans Fats in the Canadian Diet

    Industrial trans fats are fats formed when liquid oils are made into semi-solid or solid fats, such as shortening and hard margarine, during a process called hydrogenation. Most of the trans fat in a typical Canadian diet come from hard margarines, and commercially fried foods and...

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  • What is CLA?

    Conjugated Linoleic Acid (CLA) refers to a group of naturally occurring isomers of linoleic acid present in ruminant fats and dairy products. Unlike industrial trans fatty acids, trans CLA may be of great potential benefit to human health.

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  • The Effects of CLA on Health

    For the past two decades, conjugated linoleic acid (CLA) has attracted significant research interest due to its favourable potential effects on health. While studies are still in their early phase, published reviews on CLA have highlighted the benefits of this natural ruminant fat.

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Symposium 2016

Our annual Symposium is back! This year, we will explore various dietary patterns.

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The DASH Diet: What It Is and What the Research Says

Numerous studies have confirmed the beneficial role of the DASH dietary pattern on blood pressure, and various DASH-style diets have also been examined.

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Cardiovascular Disease and Milk Products: Summary of Evidence

Milk products, regardless of their fat content, do not appear to increase cardiovascular risk. In fact, a growing body of evidence indicates that milk products are associated with a reduced risk of...

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The Effect of Milk Products on Inflammation

Evidence from randomized controlled trials suggests that milk product consumption does not have an adverse effect on inflammation. In fact, milk products may reduce inflammation in the body by...

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Milk Products and Kidney Stones

Evidence from prospective cohort studies, randomized controlled trials and systematic reviews indicates that an adequate or higher consumption of milk products and dietary calcium in particular does not increase the risk of developing kidney stones.

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Metabolic Syndrome and Milk Products

Several studies, including meta-analyses, indicate that milk and milk products are associated with a reduction in the risk of developing metabolic syndrome.

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Differences in the Nutritional Composition of Organic Versus Conventional Milk

There is limited research comparing organic and conventional foods, including milk. However, emerging studies suggest that organic milk may contain higher levels of certain nutrients compared to conventionally produced milk, but the relevance of these findings from a clinical standpoint is unclear.

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Advantages of Vitamin D3 over Vitamin D2

Cholecalciferol (vitamin D3) is a natural by-product of animal origin that is created from exposure to the sun, while ergocalciferol (vitamin D2) is a synthetic by-product of plant origin.

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